Revisiting Apples

Fall in New England means apple season. The crisp crunch, the delicious color, the variety of choices make apple eating a wonderful adventure! Apple Crisp is a favorite in my family and isn't made especially for a Sunday meal, but a midweek luxury in celebration of the season. Depending on what apples you use to make it, the flavors change...our favorite is to make this recipe with Macoun Apples

Apple Crisp - serves 4-6
Joy of Cooking

4 cups sliced apples
2T lemon juice
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup salted butter

1. Combine apples and lemon juice in a buttered cooking dish 8-9"
2. Combine remaining ingredients until they become crumbly.
3. Spread topping over apples. (I usually have extra left over.)
4. Bake 30 minutes in a 350 degree oven

Bowl for Apples with a "treat for the dishwasher" on the bottom.

Apples and Cider

When I was a child and my family would visit my grandparent's farm in the fall, I would help make the apple cider the old fashioned way: with a basket of apples and a press. The cider would dribble out and I'd watch anxiously as it filled up a container soon to be sampled. Food can be comfort in ways that are outside of basic hunger; sometimes it is the memory that needs fulfillment and that is why we choose what we do.

"Crescent Ridge Dairy gets apple cider from Carlson's Orchard in Concord Massachusetts. All we do is pasteurize it and bottle it. Talk about local flavor. Try the Apple Cider heated during those cold nights. You could even add a little cinnamon or lemon for that zest. With a taste like it was picked from the orchard and pressed just for you, Crescent Ridge 100% Apple Cider comes in our environmentally friendly half-gallon glass bottles"

... so memory will be quelled with a cupful.

apples